Grandma's Caramel Bread Pudding

Here’s a delicious bread pudding, instead of using soaked bread, in this recipe the bread is crushed so the pudding is creamier and smoother, however I’ve used white bread with cereals to give it an interesting touch, but if you want a lighter, smoother pudding just use white bread.

A bread pudding tends to be simpler to make than a traditional egg-only pudding because the bread creates the structure, so it never fails. It’s also an ideal way to use up leftover bread and a delicious and simple alternative to a Christmas pudding.

Servings: 16
Time: 60mins
Difficulty: Normal
Rating: ★★★★★
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Savor the comforting taste of Grandma's Caramel Bread Pudding™, a delightful dessert that transforms leftover bread into a rich, custardy treat, topped with a luscious caramel sauce.

Ingredients

Bread – 5 loaves (+/- 300gr)
Milk – 750ml
Butter – 50gr
Eggs – 6
Sugar – 250gr
Lime – 2 (zest or 1 lemon)
Lime – 1 Peel
Butter – To taste (for greasing)
Caramel – To taste (to grease the pan)

Directions

For this pudding, start by getting hard bread that’s at least a day old; bread that’s too fresh will crumble and you’ll end up with a pudding that’s too soft.

If the crust of the bread is too hard, cut the crust off, then chop the bread and pour it all into a large bowl.

Heat the milk with the peel of a lime and pour it over the bread, let it soak for about 1 hour.

Then add the lime zest and sugar, mix everything well, then add the softened butter and mix again.
Then beat the eggs in a bowl and add the mixture to the bread, using a magic wand or blender to make the filling creamy and mixed well.

Preheat the oven to 180ºC and grease the pan with butter followed by a generous amount of caramel (if you want to make homemade caramel, add 300gr of sugar and 100ml of water to a small saucepan and cook until the sugar starts to turn dark, you don’t need to caramelize too much because it can finish caramelizing with the pudding).

Now pour the mixture into the pan and prepare a bain-marie to cook the pudding, prepare a tray and pour hot water into it (or a bowl bigger than the pudding pan), put the pudding in the tray with the water and put everything in the oven, cover the pan with aluminum foil and bake for about 45 minutes until the pudding is well cooked.

Remove the pudding and leave it to cool. If it doesn’t come off easily after cooling, heat some water and dip the tin in the water for a few seconds to remove it from the tin, turn the pudding over and you’re done! Enjoy!

Notes: Like any bread pudding the trick is letting it soak well, i know this recipe you are going to blend everything, but well soaked bread makes delicious bread pudding. If you don’t have caramel, just put 250ml of sugar and 80ml of water, let it boil until the sugar turns from orange to a more brown.

This recipe for Grandma’s Caramel Bread Pudding was originally created on BakeAfter.com. Esta receita de Pudim Cremoso de Pão foi publicada em português no Iguaria.com.